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Crack the 2 eggs into a bowl and lightly beat them.

Heat 1 tablespoon of oil in a wok over medium-high heat. Once hot, pour the beaten eggs into the wok.

Fry the egg, scrambling it with a spatula until cooked through. Remove the cooked egg from the wok and set it aside.

Add the 50g of thinly sliced pork to the wok. Cook through, stirring with a spatula until the pork is browned and fully cooked.

Add the 1 cup of bean sprouts to the wok with the cooked pork and stir-fry for 1-2 minutes until slightly tender-crisp.

Add the 200g of yakisoba noodles to the wok.

Sprinkle white pepper, to taste, over the noodles and other ingredients in the wok.

Add the 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 2 teaspoons of dark soy sauce (for color) to the wok.

Add the 1/2 teaspoon of chili powder to the wok.

Toss and stir-fry all the ingredients vigorously until smoky, ensuring the noodles catch a little color from the wok. This should take about 3-5 minutes.

Add the previously fried and set aside scrambled eggs back into the wok.

Continue stir-frying briefly to thoroughly combine all ingredients.

Finish by adding the chopped green parts of the 2 scallions to the wok.

Stir-fry briefly for about 30 seconds to incorporate the scallions.

Serve the pan-fried noodles immediately on a plate, optionally garnishing with additional chopped scallions.


Crack the 2 eggs into a bowl and lightly beat them.

Heat 1 tablespoon of oil in a wok over medium-high heat. Once hot, pour the beaten eggs into the wok.

Fry the egg, scrambling it with a spatula until cooked through. Remove the cooked egg from the wok and set it aside.

Add the 50g of thinly sliced pork to the wok. Cook through, stirring with a spatula until the pork is browned and fully cooked.

Add the 1 cup of bean sprouts to the wok with the cooked pork and stir-fry for 1-2 minutes until slightly tender-crisp.

Add the 200g of yakisoba noodles to the wok.

Sprinkle white pepper, to taste, over the noodles and other ingredients in the wok.

Add the 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 2 teaspoons of dark soy sauce (for color) to the wok.

Add the 1/2 teaspoon of chili powder to the wok.

Toss and stir-fry all the ingredients vigorously until smoky, ensuring the noodles catch a little color from the wok. This should take about 3-5 minutes.

Add the previously fried and set aside scrambled eggs back into the wok.

Continue stir-frying briefly to thoroughly combine all ingredients.

Finish by adding the chopped green parts of the 2 scallions to the wok.

Stir-fry briefly for about 30 seconds to incorporate the scallions.

Serve the pan-fried noodles immediately on a plate, optionally garnishing with additional chopped scallions.
